This Orange Blueberry Lane Cake is bursting with flavor and will be stunning at your next dinner party. It’s what all the southern ladies are serving!
Orange Blueberry Lane Cake with Orange Cream Cheese frosting and Blueberry Walnut filling
Oh this beautiful cake was amazing! I was flipping through a magazine and came across a Lane Cake recipe and wondered what the heck a Lane Cake was. Turns out it’s a favorite southern cake that is usually made with a bourbon or whisky nut filling and was first coined after Mrs. Lane who won first prize for her cake way back in the 1890’s (source).
This cake reminded me of an Angel Food Cake when I bit into it. There are 8 egg whites whipped to a stiff consistency that has been folded into the batter and all that air gives this cake a light and airy texture.
With the orange flavor added to the cake, it just makes it all the more light tasting. It turned out to be a very tall cake with three full cake layers, and honestly, my eyes were too big for my belly when I sliced off a piece for me. Whoa!
It was a mouthful!
A beautiful mouthful.
Yes, this cake had eight egg whites in it, but don’t fret over it. I used a carton of egg whites instead of cracking eggs. But then, what to do with all those yolks? I know you can freeze them, but I just never have the room and I hate using frozen yolks in baked good. They just never workout.
To decorate this cake, I frosted it and then pulled an offset spatula up going around the cake. I then put some blueberry on the top and pulled the spatula from the center to the edges. It made a pretty flower-like design that I thought was so pretty. It’s easy and you can do it, too!
Orange Blueberry Lane Cake
This Orange Blueberry Lane Cake is bursting with flavor and will be stunning at your next dinner party.
Ingredients
For the Cake
- 1 C shortening
- 2 C sugar, divided
- 3 C cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 C whole milk
- 1 tsp vanilla extract
- 1 tsp orange extract
- 8 egg whites
- 1/2 tsp cream of tartar
For the Frosting
- 8 oz. cream cheese
- 1/4 C butter
- 4 C powdered sugar
- 1 tsp orange extract
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 and prepare 3 9-inch round cake pans.
- Beat the shortening until smooth. Gradually add in the 1⅔ cup sugar and beat for 3 to 4 minutes.
- In a separate bowl, combine the flour, baking powder, and salt.
- Alternately add in the flour and milk to the sugar and add in the two extracts. Beat until smooth and completely combined.
- In a clean bowl, whip the egg whites on high speed until they are foamy. Add the cream of tartar and ⅓ cup sugar. Whip until stiff peaks form.
- Fold in ¼ of the whites into the cake batter and continue to folding in the whites until incorporated.
- Divide the batter into the cake pans and bake for 25 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
For the Frosting
- Beat the cream cheese and butter until creamy and combined. Gradually add the sugar along with the extracts.
For the Cake
- Layer the cake and the blueberry filling (saving some for the topping) and crumb coat the cake. Refrigerate for an hour then frost the cake. Top with leftover blueberry filling.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving! This recipe is part three of a three part series including the recipe for Homemade Blueberry Jam and Blueberry Curd.
June @ How to Philosophize with Cake says
Such a lovely cake! Love all the summery flavors in here 🙂
Karyn Granrud says
Thanks June! I loved the cake.
Maria says
I want a big piece!
Karyn Granrud says
I’d love to share some if you were closer! It was a good cake!
Barbara @ Barbara Bakes says
I’ve never heard of a Lane Cake before either. It looks fabulous!
Cathy says
Oh my goodness, I need a piece of that! It looks light, sweet and fresh! 🙂
Cathy
Karyn Granrud says
Thanks Cathy. It was a great cake!
Carlee says
That looks delicious! I think you’re right. A carton of egg whites would be easier than separating 8 eggs… unless if course you were in the mood for making lemon curd (or maybe orange?!)
Karyn Granrud says
I usually would use eggs, but when it’s that many, it’s just easier.
Nicole says
Gorgeous Cake!
Karyn Granrud says
Thanks so much Nicole!
amy pugh says
This looks not only yummy but beautiful! Wow…Just lovely! Thank you for sharing this with us.
Karyn Granrud says
Thanks so much for stopping by!
nagłośnienie_domowe says
This cake looks amazing, must be delicious!
Karin says
Hiya, this cake looks so pretty and yummy and I am not even the biggest fan of blueberries 😉
I only have one question, is it possible to swap the shortening for butter by any chance? I live in England and can’t find it here… thanks
Karyn Granrud says
I did some research and found that shortening (such as Crisco) contains no water, while butter does, so it takes slightly more butter to accomplish the job: for every one cup of shortening, you will need to use 1 cup plus 2 tablespoons of butter. The finished cake will have a buttery flavor . Enjoy!
Karin says
Awww brilliant! Thank you so much for looking into this for me! I will have to try it soon 🙂